Post by wilderness on Nov 6, 2018 11:30:16 GMT -5
*Old Fashioned Rhubarb Pie*II=annrms
Makes one 9-inch double crust pie
Nothing fancy here, just plain old fashioned goodness.
Sufficient pastry for a 9-inch two crust pie
4 cups diced fresh rhubarb (1 inch pieces) (6 to 8 stalks, depending on their thickness)
1 1/4 to 1 3/4 cups of sugar (240g to 335g) depending on how tart your rhubarb is
1/3 cup all purpose flour, sifted (about 34g)
1/8 tsp salt
1 TBS butter
milk and sugar for glazing
Preheat the oven to 200*C/400*F/ gas mark 6.
Prepare the pastry, divide in half and roll half of it out large enough to line a 9 inch pie plate. Keep the remainder covered. Set aside.
Mix together the flour, salt and sugar. Place half of the rhubarb into the lined pie plate. Sprinkle half of the flour/sugar mixture over top. Add the remainder of the rhubarb. Top with the remaining sugar. Dot with butter.
Roll out the remaining pastry into a round large enough to cover the rhubarb with lots of overhang. Seal around the edges of the pie, trim and flute. Cut a few slashes in the top of the pie to vent for steam. Brush the top with milk and dust with sugar.
Place onto a baking sheet and bake in the preheated oven for 40 to 50 minutes until the pastry is golden brown and the filling is cooked and bubbling. Allow to cool to at least warm before cutting into wedges to serve.
Makes one 9-inch double crust pie
Nothing fancy here, just plain old fashioned goodness.
Sufficient pastry for a 9-inch two crust pie
4 cups diced fresh rhubarb (1 inch pieces) (6 to 8 stalks, depending on their thickness)
1 1/4 to 1 3/4 cups of sugar (240g to 335g) depending on how tart your rhubarb is
1/3 cup all purpose flour, sifted (about 34g)
1/8 tsp salt
1 TBS butter
milk and sugar for glazing
Preheat the oven to 200*C/400*F/ gas mark 6.
Prepare the pastry, divide in half and roll half of it out large enough to line a 9 inch pie plate. Keep the remainder covered. Set aside.
Mix together the flour, salt and sugar. Place half of the rhubarb into the lined pie plate. Sprinkle half of the flour/sugar mixture over top. Add the remainder of the rhubarb. Top with the remaining sugar. Dot with butter.
Roll out the remaining pastry into a round large enough to cover the rhubarb with lots of overhang. Seal around the edges of the pie, trim and flute. Cut a few slashes in the top of the pie to vent for steam. Brush the top with milk and dust with sugar.
Place onto a baking sheet and bake in the preheated oven for 40 to 50 minutes until the pastry is golden brown and the filling is cooked and bubbling. Allow to cool to at least warm before cutting into wedges to serve.
